Author Notes: The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll. The sweet simplicity was a revelation. I look forward to one each time we visit our family. Lobsters certainly aren't local here in Maryland, but sweet blue crab is abundant this year. So I based this dish on my favorite parts of a lobster roll, with the avocado playing up the richness of the dish in a way that helps humble crab be a bit more exotic. We can't get the classic top split hot dog buns here - so I trim off the crusts from regular buns and toast the sides in butter. If I were at the Clam Bar in Amagansett - I'd have a Red Stripe with my lobster roll. I think it makes a nice pairing here too. This recipe makes more than enough avocado mayo for 2 rolls - so use the extra for a tasty BLT or more rolls! I had 2 people to serve and 1 avocado that was perfectly ripe so I made this for 2. Easily scales upwards. - meganvt01

Food52 Review: WHO: meganvt01 is an attorney in Annapolis who loves to cook with local seafood and produce whenever possible.
WHAT: A butter-toasted roll bursting with crab and bound by avocado mayonnaise.
HOW: Like the best seafood rolls, less is more here: just puree the mayo, chop the vegetables, and fold it all together. Don't skip the butter lettuce during assembly!
WHY WE LOVE IT: We admire meganvt01's scrappiness -- when you move and lobster stops being local, just sub in the local seafood! - The Editors

Makes 2 rolls

Avocado Mayo

1/2 ripe hass avocado - rough chop

1/3cup good quality mayo

1/4teaspoon lemon zest

1/2teaspoon champagne vinegar

In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.

Avocado crab rolls

1cup crab meat - I used blue crab but use your best quality local or available crab (or even lobster if you had too :))

1/2 ripe hass avocado - chopped

2tablespoons red pepper, minced

2tablespoons celery, ribs removed, minced

1tablespoon chopped chives

2 hot dog buns (top split preferred - if not, trim the side crust off to leave a flat space for toasting)

1tablespoon butter

3-4 leaves buttercrunch (butter) lettuce - optional

Old Bay seasoning

In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo.

Fold in the avocado gently. Taste for seasoning.

Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.

Congratulations on the win Megan! We were just in Norway where we had a bunch of freshly caught crab that was off the charts delicious, but I totally wish I had had the internet connection to check in on F52 and pull up this recipe, because it would have been unbelievably perfect. But, I know it'll be amazing with the New England crab here too!

Meganvt01 has hit it out of the park with this one! Easy to make. Great taste with the combination of crab and avocado. Would de-emphasize the whole thing about Split-Top Roll. Simply call it a salad. Serve over a bed of lettuce [butter lettuce preferred] and skip the bread! To make a Sammie, use your favorite bread and toast it before eating.
Recipe results in lots of avo mayo and I used 3 tablespoons for each serving. Use the left-over avo mayo on a BLT!
Another KEEPER, Meganvt01. Congrats! I was honored to have tested this one...

I think this recipe is me ... with the lettuce of course! I yearn for the seafood of the Chesapeake Bay and worry that there won't be much in January next when I will be there. Glad to here that the fish and crustacean conservation regimes in the area have been successful. To live where you live is to live in heaven.

I think this recipe is me ... with the lettuce of course! I yearn for the seafood of the Chesapeake Bay and worry that there won't be much in January next when I will be there. Glad to here that the fish and crustacean conservation regimes in the area have been successful. To live where you live is to live in heaven.

This looks delicious! I just got back from my annual pilgrimage back to RI (from SF), which is never complete until I've gobbled up a "lobstah" roll by the water, so I can relate to your inspiration. And crab (Dungeness) is also easier for me to come by than lobster, so the next time I'm feeling homesick, I'll give this a whirl! (and will be grateful that the avocados are way better in CA). Congrats and good luck!

oh yes! May - October is Blue Crab season here in the Chesapeake. We catch almost all our own crabs as a family - the fishery is very sustainable and plentiful after many years of careful management. We are very lucky here!